Green Dal

Preheat the oven to 375°F. Peel and mince the shallot and garlic. Trim the eggplant and cut into large pieces, about 4 inches long and 2 inches thick. Destem the kale and thinly slice the leaves.

Place the cut eggplant on a baking sheet and toss with 2 tbsp vegetable oil and a pinch of salt and pepper. Roast in the oven, flipping halfway, until browned in places and tender, about 22 to 25 minutes.

Place a medium saucepan over medium-high heat with 2 tsp vegetable oil. Once hot, add the minced shallot, garlic, mustard seeds, and a pinch of salt and pepper. Cook, shaking the pan occasionally, until garlic is fragrant and begins to color, about 2 to 4 minutes. Add the curry powder and stir to combine.

Add the green lentils, coconut milk, sugar, and 1¾ cups water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, about 22 to 25 minutes.

Make a 2 inch tear in the top of the precooked quinoa bag and microwave on high for 1 minute. Add ¼ tsp salt and the chopped kale to the dal and cook until wilted, about 3 to 4 minutes.

Halve the lemon. Add the lemon juice to the dal, off of the heat, and stir. Season with salt. Ladle the green dal onto large plates and top with roasted eggplant. Serve with quinoa and dollop with tomato chutney. Dig in!